2 Cups:
Flour
Sugar
Raisins
Grated Carrots
Grated Potatoes
Chopped Walnuts
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp Allspice
1/3 cup melted margarine
Sift together dry ingredients. Mix in Raisins, vegetables, nuts and butter. (This is where the directions get weird, so I will do my best to make sense of it.... Mom and her cursive and 'dash of this' method!!)
Pour into #10 can. Place into baking dish and fill dish with water. Cover with foil tent and bake... I don't know, let's just say 350°... for 1 hour.
Wednesday, March 31, 2010
Apple Crisp
1 cube margarine/butter
1 cup brown sugar
1/2 cup whole wheat flour
2 cups oatmeal
1 tsp. cinnamon
1 cup chopped nuts (optional)
1 qt. applesauce
Cream margarine and sugar. Add flour and other dry ingredients. Mix well. Will be crumbly. Spread applesauce in bottom of baking dish. Spread crumb topping evenly over the applesauce. Bake at 350° until golden brown.
1 cup brown sugar
1/2 cup whole wheat flour
2 cups oatmeal
1 tsp. cinnamon
1 cup chopped nuts (optional)
1 qt. applesauce
Cream margarine and sugar. Add flour and other dry ingredients. Mix well. Will be crumbly. Spread applesauce in bottom of baking dish. Spread crumb topping evenly over the applesauce. Bake at 350° until golden brown.
Ice Cream from Mavis Rivera
Dissolve 4 1/2 cups sugar in 8 1/2 cups milk. Combine with 6 TBL lemon juice concentrate. Add 1 1/2 pints whipping cream, 3 tsp vanilla, 1 large can crushed pineapple (with juice) and 3 packages frozen strawberries.
Freeze in electric freezer. Makes 6 qts.
So, obviously this is for a large crowd. But it sure sounds yummy!!!
Freeze in electric freezer. Makes 6 qts.
So, obviously this is for a large crowd. But it sure sounds yummy!!!
Yeast Rolls
2 cups scalded milk
1/4 cup shortening/butter
1/4 cup sugar
1 1/2 tsp salt
2 packages (or 2 TBL) Yeast
1/4 cup lukewarm water
5-6 cups flour
Combine milk, shortening, sugar and salt. Cool to lukewarm. Soften Yeast in lukewarm water. Combine with milk mixture. Add half of the flour. Beat well. Add more flour to make soft dough. Turn out onto lightly floured board and knead for 10 minutes. Place dough in well-greased bowl. Let rise in warm place approximately 2 hours.
Shape into rolls. Let rise 45 minutes. Bake at 375° for 15-20 minutes.
1/4 cup shortening/butter
1/4 cup sugar
1 1/2 tsp salt
2 packages (or 2 TBL) Yeast
1/4 cup lukewarm water
5-6 cups flour
Combine milk, shortening, sugar and salt. Cool to lukewarm. Soften Yeast in lukewarm water. Combine with milk mixture. Add half of the flour. Beat well. Add more flour to make soft dough. Turn out onto lightly floured board and knead for 10 minutes. Place dough in well-greased bowl. Let rise in warm place approximately 2 hours.
Shape into rolls. Let rise 45 minutes. Bake at 375° for 15-20 minutes.
Lemon Loaf
3/4 cup Margarine
1 1/2 cup sugar
3 eggs
2 1/4 cups sifted flour
1/4 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
rind of lemon, grated
Mix ingredients. Bake at 350° for 1 hour in greased and floured loaf pan(s).
Glaze:
Juice of 1 lemon
1/2 cup sugar
Dissolve sugar into juice. Drizzle over hot loaves. Makes 1 large or 4 mini loaves.
1 1/2 cup sugar
3 eggs
2 1/4 cups sifted flour
1/4 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk
rind of lemon, grated
Mix ingredients. Bake at 350° for 1 hour in greased and floured loaf pan(s).
Glaze:
Juice of 1 lemon
1/2 cup sugar
Dissolve sugar into juice. Drizzle over hot loaves. Makes 1 large or 4 mini loaves.
Chocolate Bon Bons
1/8 lb. butter
1/2 cup chopped pecans
1 box powdered sugar
1/2 can Eagle brand milk
1 cup chopped coconut
1 package choco. chips
1/8 lb. paraffin
Melt butter. Pour over chopped nuts. Slowly beat in sugar, adding milk as needed. Add coconut and mix thoroughly. Roll in small balls about the size of a marble. Put on wax paper-- not touching the others.
Melt chocolate in top of double boiler. Add to the paraffin. Stir well to mix thoroughly. Leave mixture in the boiler. Using a nut pick, pick up the balls and dip into the chocolate. Set on wax paper and allow to harden.
1/2 cup chopped pecans
1 box powdered sugar
1/2 can Eagle brand milk
1 cup chopped coconut
1 package choco. chips
1/8 lb. paraffin
Melt butter. Pour over chopped nuts. Slowly beat in sugar, adding milk as needed. Add coconut and mix thoroughly. Roll in small balls about the size of a marble. Put on wax paper-- not touching the others.
Melt chocolate in top of double boiler. Add to the paraffin. Stir well to mix thoroughly. Leave mixture in the boiler. Using a nut pick, pick up the balls and dip into the chocolate. Set on wax paper and allow to harden.
Coconut Bread
"I remember when I was about 9 years old I snuck into the kitchen while the rest of the family was in another room to 'smell' the coconut bread. All that sweet, sticky goodness was just too tempting. I thought I could get away with sneaking a bite off the top of one loaf... after all the tops are the best... before anyone came into the kitchen. Well, temptation got the best of me and I snuck the tops off ALL the loaves of coconut bread that were awaiting foil wrapping and delivery to friends for Christmas. Mom was so mad at me!! (But it was so worth it!!!)" ~ Hope Stephanie Payne Holcomb
4 eggs
2 cups sugar
1 cup oil
2 tsp coconut flavoring
3 cups flour
1/2 tsp each: salt, baking soda & baking powder
1 cup buttermilk
1 cup unsweetened coconut
1 cup chopped pecans
Add eggs, sugar, oil, flavoring. Beat until fluffy. Add seasonings and flour with buttermilk - alternating. Add coconut and nuts. Pour into greased and floured bread pans. Bake at 325° for approximately 1 hour. (Less time if making mini loaves.)
Glaze~
1/2 cup sugar
3/4 cup Light Karo
1/4 cup water
3 tbsp margarine/butter
1/2 tsp. Coconut flavoring
Combine all ingredients EXCEPT flavoring. Bring to a boil. Remove from heat then add flavoring. Let set 5 minutes. Pour over bread as soon as it comes out of the oven. Do not cut bread for at least 4 hours... or at least try not to!!
4 eggs
2 cups sugar
1 cup oil
2 tsp coconut flavoring
3 cups flour
1/2 tsp each: salt, baking soda & baking powder
1 cup buttermilk
1 cup unsweetened coconut
1 cup chopped pecans
Add eggs, sugar, oil, flavoring. Beat until fluffy. Add seasonings and flour with buttermilk - alternating. Add coconut and nuts. Pour into greased and floured bread pans. Bake at 325° for approximately 1 hour. (Less time if making mini loaves.)
Glaze~
1/2 cup sugar
3/4 cup Light Karo
1/4 cup water
3 tbsp margarine/butter
1/2 tsp. Coconut flavoring
Combine all ingredients EXCEPT flavoring. Bring to a boil. Remove from heat then add flavoring. Let set 5 minutes. Pour over bread as soon as it comes out of the oven. Do not cut bread for at least 4 hours... or at least try not to!!
Carrot Cake
1 cup shortening
4 eggs
2 cups sugar
2 1/2 cups grated carrots
1 cup crushed pineapple and juice
2 1/2 cups sifted flour
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
1 tsp baking powder
1 cup chopped pecans
Combine ingredients. Bake at 350° for 1 hour or more depending on altitude.
4 eggs
2 cups sugar
2 1/2 cups grated carrots
1 cup crushed pineapple and juice
2 1/2 cups sifted flour
1/2 tsp salt
1 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
1 tsp baking powder
1 cup chopped pecans
Combine ingredients. Bake at 350° for 1 hour or more depending on altitude.
Caramel Fudge
4 cups Sugar
1 cup Canned Milk
1/2 cup Light Karo
1/2 cup Water
Butter
Vanilla
1 cup Chopped Nuts
2 cups Small marshmellows
Caramelize 1 cup Sugar in skillet. When all sugar is melted add 1/2 cup water & boil until chunks are dizzolved.
In a kettle, mix 3 cups sugar, milk & Karo. Bring to a rolling boil - Add first mixture - Add small chunk of butter and boil until it forms a firm ball in cold water.
Remove from heat and let cool for a few minutes. Add about 1 tsp. vanilla. Beat in or stir until it thickens. Add chopped nuts and marshmellows. Stir until marshmellows are pretty melted. Pour out on greased pan/dish.
1 cup Canned Milk
1/2 cup Light Karo
1/2 cup Water
Butter
Vanilla
1 cup Chopped Nuts
2 cups Small marshmellows
Caramelize 1 cup Sugar in skillet. When all sugar is melted add 1/2 cup water & boil until chunks are dizzolved.
In a kettle, mix 3 cups sugar, milk & Karo. Bring to a rolling boil - Add first mixture - Add small chunk of butter and boil until it forms a firm ball in cold water.
Remove from heat and let cool for a few minutes. Add about 1 tsp. vanilla. Beat in or stir until it thickens. Add chopped nuts and marshmellows. Stir until marshmellows are pretty melted. Pour out on greased pan/dish.
Wednesday, March 3, 2010
Mom's Cinnamon Rolls ~ by Becky Crawford
Yes. Mom's infamous cinnamon rolls are indeed from someone else. And I couldn't do this right without giving credit where credit is due. This recipe has been made for decades in our family. It was in a church cookbook as well by a friend of my mom's, Becky Crawford. All I can say is "Thanks, Becky!!!"CINNAMON ROLLS
2/3 cup powdered milk
2 cubes margarine
1 cup sugar
2 cups boiling water
Combine above ingredients.
Soften 3 tablespoons yeast in 1cup warm water
Mix:
6 beaten eggs
1Tbsp salt
Add yeast and 10 to 12 cups unsifted flour to make a soft dough. Knead dough enough so it can be handled. (Very soft dough) Cover and let rise until double, about 30 to 40 minutes. Put flour out and roll dough to rectangular shape, about ½ inch thick. Spread top with softened butter.
Mix:
¾ cup sugar
¼ cup cinnamon
Sprinkle on top. Sprinkle raisins and/or chopped walnuts on top if desired. Roll dough up tightly, starting on long end. Pinch ends. Cut cinnamon rolls with sewing thread. Cut 1 inch thick. Place on greased cookie sheet three across and 4 or 5 down. Let rise about 20 minutes. Bake at 350° for 15 to 20 minutes. Frost with butter frosting while warm.
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